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Development of protein enriched noodles by usung soy flour

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Shanil
التنسيق:	Dissertation
منشور في:	Calcut Core Valleys Herbal Technologies 2017
الموضوعات:	Food Science and Technology

مواد مشابهة

Development and standardization of coconut flour based noodles and evaluation of its characteristics
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Value Addition of Jackfruit Seed Flour in Formulation of Instant Noodles artocarpus heterophyllus Lam.
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Nutritional Composition, Microbial and Sensory Status of Popcorn-based Food Enriched with Cashew Nut Flour
بواسطة: Faheema Mumthaz
منشور في: (2013)

Soy protein and formulated meat products
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Evaluation of different banana flour for cookies
بواسطة: Aswani R.S
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Effect of Raw and Toasted Red Gram Flour on Chapathi Making Quality of Whole Wheat Flour
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Development of Fish Enriched Extruded Snack Product
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Standardisation of baby powder using kunnan banana flour
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Effect of Differently Treated Soyabean Flour on Quality of Biscuits
بواسطة: Hasker E.
منشور في: (2003)

Development and stadardization of coconut flour based bread and evaluation of its characteristics
بواسطة: Nashid P.
منشور في: (2016)

Development and Quality Assessment of Pasta made from Green Bana Flour
بواسطة: Raheesa C.
منشور في: (2014)

Studies on Extrusion Characteristics of Rice Flour Blended with Selected Spices
بواسطة: Mufseena P.V
منشور في: (2013)

Comparative Studies on Single-Screw Extruded Products using Cereal Flours
بواسطة: Nishad Mon K.T
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Studies on Physico-Chemical and Sensory Evaluations of Wheat Bread Modified with Pumkin Flour
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Nutritional Assessment and Value Added Products from Jackfruit Seed Flour artocarpus heterophyllus lam.
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Development of noodles from cassava based composit flour
بواسطة: Muhammed Khan S
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Development of Fish Protein incorporated Cookies
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Maida, Commercial Atta, Whole Wheat Flour in Bread Manufacture: a Comparative Study of their Quality Parameters
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Optimization of processing parameters for brown seaweed (sargassum wightii) enriched extruded snacks
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Soy protein and human nutrition /
بواسطة: Wilcke, Harold L.
منشور في: (1979)

Soy protein and human nutrition
بواسطة: Wilcke, Harold L, Ed
منشور في: (1979)

Studies on the Development and Stability of Protein Rich Pasta Product
بواسطة: Sajeer T.T
منشور في: (2007)

Extraction of Oleoresin from Ginger, Zingiber Officinale,Enrichment of Gingerols in Olerosin and Isolation of Pure Gingerol and Shogaol
بواسطة: Mohammed Abdul Basheer K.T
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Development and Evaluation of Functional Chikken Noodles
بواسطة: Pavan M
منشور في: (2019)

DEVELOPMEND AND FIBRE ENRICHED NOODLES FROM WHEAT FLOUR INCORPORATING DRUMSTICK POWDER AND POTATO PEEL POWDER
بواسطة: THENSY K

QUALITY ASSESSMENT OF FUNCTIONAL DAIRY SPREADS INCORPORATING SOY FLOUR AND WHEY PROTEIN CONCENTRATRE
بواسطة: JISNA JOSE

Soy Protein and Formulated Meat Products
بواسطة: Hoogenkamp, Henk W.
منشور في: (2005)

Bioactive food proteins and peptides: Applications in human health
بواسطة: Navam S Hettiarachchy
منشور في: (2012)

In-vitro Anti-fungal Studies and determination of Protein Content in newly Developed Jam Cyclea Peltata
بواسطة: Mukila C.M
منشور في: (2015)

Development of fibre enriched pizza base /
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Optimizing Stability and Quality of Beverages Fortified with Whey Protein Concentrate
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Role of Cryoprotectants in Stabilization of Myofibrillar Proteins from PinkPerch
بواسطة: Parvathy T.R
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Encouraging the use of proteins,rich foods
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Protein Enriched Pasta from Debitted Mornga Oleifera Seed Flour
بواسطة: Suchithra P.
منشور في: (2012)

Extraction and Estimation of Proteins, Carbohydrates and Fats in Cashew, Pistachi, Almond and Ground Nut
بواسطة: Dhaleel Izzath A.T
منشور في: (2008)

Stadardization and Quality Evaluation of Fish Protein Hydrolysate Incorporated Health Food Mix
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Protein Variation Studies and Chromotographic profiling of Cookies Available in South Indian Market
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Variation in Content and Chemical Profiles of Protein in Baby Foods for Different Age Group
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